Step 1

Preheat the oven to 350F and grease three 6″ or 8″ cake pans with olive or coconut oil.

Step 2

In a small bowl, melt the vegan butter or coconut oil and allow to cool for 10 minutes. Set aside.

Step 3

In a large bowl, whisk together flour, sugar baking powder, and baking soda. Set aside.

Step 4

In a medium bowl, add coconut cream, vegan butter or coconut oil, applesauce, vanilla, and coconut extract together. Mix until thoroughly combined.

Step 5

Fold in the coconut flakes.

Step 6

Pour wet ingredients into dry and stir until there are no more clumps of batter. If your cake batter looks a little dry, you can add in by the tablespoon a little more coconut cream.

Step 7

Divide the batter evenly into the cake pans.

Step 8

Place cake pans into the oven and bake for 22-24 minutes (for 6″) or 27-30 minutes (for 8″), or until the toothpick comes out clean.

Step 9

Let the cakes cool in the pan for 10 minutes, then transfer them to a drying rack to cool completely before frosting.

Step 10

Preheat the oven to 350F and grease three 6″ or 8″ cake pans with olive or coconut oil.

Step 11

Whisk together just the flour, baking soda, and baking powder in a medium bowl. Set aside.

Step 12

Next, you’ll cream together the softened vegan butter and sugar until the sugar dissolves into the butter about 3 minutes. I used the flat beater paddle. Scrape down the sides as needed.

Step 13

Then add in the unsweetened applesauce vanilla and coconut extract, and continue to beat again on medium-low speed, then increasing it to medium speed until combine, scraping down the bowl as needed.

Step 14

Gradually add in half of the flour mixture, followed by half of the coconut cream, and continue beating until the entire flour mixture and the coconut cream are in the batter. Beat until the dry ingredients are just incorporated, being careful not to over mix. Scrape down the sides as needed.

Step 15

Fold in the coconut flakes.

Step 16

Divide the batter evenly into the cake pans.

Step 17

Place cake pans into the oven and bake for 22-24 minutes (for 6″) or 27-30 minutes (for 8″), or until the toothpick comes out clean.

Step 18

Let the cakes cool in the pan for 10 minutes, then transfer them to a drying rack to cool completely before frosting.

Step 19

When ready to frost the cakes, add vegan butter and cream cheese to a large bowl or stand mixer and cream for 2-3 minutes.

Step 20

Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream.

Step 21

Add in vanilla and 2-4 tablespoons of coconut cream or milk and continue to beat until desired texture.

Step 22

In between each layer, add 1/8 cup coconut flakes. Frost the rest of the cake and top with coconut flakes. Slice and enjoy!